Roast

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.